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Couscous and Lentil Salad

posted May 11, 2017, 9:24 AM by Tracy Ducker, MS, RDN   [ updated Aug 31, 2017, 11:15 AM ]

Couscous and Lentil Salad

Vegan, Trans Fat Free, Cholesterol Free
Contains Soy & Wheat
Yield: ~6 servings

1 cup      couscous, cooked
1 cup      green or brown lentils, cooked
1/3 cup carrots, chopped 
2/3 cup green peas, fresh or frozen  
2/3 cup  celery
2 Tbsp    parsley finely chopped 
2½ Tbsp  olive or canola oil
2½ Tbsp  lemon juice, fresh
1 tsp          Kosher salt
1 tsp          black pepper


1.  Cook lentils according to package instructions. Allow to cool completely.

2.  Cook couscous according to package instructions.  Allow to cool completely.

3. Whisk together oil, lemon juice, parsley, pepper and salt to make a dressing. 

4. Combine couscous, lentils, carrots, peas, and celery in a large bowl. Drizzle dressing over the top. Toss gently to coat.

Nutrition per serving (100 grams)  120  calories, 4.5g fat, 0.5g saturated fat, 0mg cholesterol, 320mg sodium, 16g carbohydrates, 4g fiber, 2g sugar, 5g protein, 0% DV of Vitamin D, 2% DV of Calcium, 10% DV of Iron, 4% DV of Potassium.